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Why You’ll Love This Stuffed Chicken Breast Recipe
Looking for a delicious, easy-to-make dinner that feels special but doesn’t take all day? This stuffed chicken breast with cheese and spinach is the answer! Juicy chicken breasts are filled with a creamy blend of spinach and cheese, then baked to perfection. It’s a meal that looks impressive but is simple enough for a weeknight and fancy enough for guests.
Ingredients You’ll Need
- 2 large boneless, skinless chicken breasts
- 1 cup fresh spinach (chopped)
- 1/2 cup cream cheese (softened)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Toothpicks (for sealing the chicken)
Step-by-Step Instructions
1. Prep the Chicken Breasts
Start by patting your chicken breasts dry with a paper towel. Then, using a sharp knife, carefully slice each breast horizontally to create a pocket—be careful not to cut all the way through. This pocket is where all the cheesy, spinach goodness will go!
2. Make the Spinach and Cheese Filling
In a mixing bowl, combine the chopped spinach, cream cheese, mozzarella, Parmesan, and minced garlic. Add a pinch of salt and pepper. Mix everything together until it’s well combined and creamy.
3. Stuff the Chicken Breasts
Spoon the cheesy spinach mixture evenly into each chicken breast pocket. Don’t overfill—just enough so you can still close the chicken. Use toothpicks to secure the open edges of the chicken breasts so the filling stays inside while cooking.
4. Season the Chicken
Drizzle olive oil over both sides of the stuffed chicken breasts. Sprinkle with Italian seasoning, paprika, salt, and pepper. Rub the seasonings in gently to coat the chicken evenly.
5. Bake to Perfection
Preheat your oven to 400°F (200°C). Place the stuffed chicken breasts in a baking dish or on a lined baking sheet. Bake for 25–30 minutes, or until the chicken is cooked through and juices run clear (internal temperature should reach 165°F/74°C).
6. Rest and Serve
Let the chicken rest for about five minutes after baking. This helps keep it juicy when you slice into it. Remove toothpicks before serving.
Tips for Perfect Stuffed Chicken Breasts
- Don’t Overstuff: Too much filling can cause the cheese to ooze out during baking.
- Use Fresh Spinach: If using frozen spinach, thaw and squeeze out excess water first.
- Secure Well: Use toothpicks or kitchen twine to keep the filling inside.
- Check Doneness: Always check internal temperature for safety.
- Add Extra Flavor: Try adding sun-dried tomatoes or chopped herbs to the filling for variety.
Serving Suggestions
This stuffed chicken breast pairs beautifully with a side of roasted vegetables, mashed potatoes, or a fresh green salad. For a low-carb meal, serve with cauliflower rice or sautéed zucchini noodles.
Make Ahead & Storage Tips
- Prep Ahead: You can assemble the stuffed chicken up to a day in advance. Keep covered in the fridge until ready to bake.
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to three days.
- Reheating: Warm leftovers in the oven at 350°F (175°C) until heated through to keep them juicy.
- No Freezing: Cream cheese fillings don’t freeze well as they can become watery when thawed.
Frequently Asked Questions (FAQ)
Can I use other cheeses?
Absolutely! Try swapping mozzarella for cheddar or gouda. Feta adds a tangy twist.
What if I don’t have Italian seasoning?
You can make your own blend with dried basil, oregano, thyme, and rosemary.
Can I cook these on the stove instead?
Yes! Sear stuffed chicken breasts in an oven-safe skillet over medium heat until browned on both sides, then transfer to the oven to finish cooking.
How do I know when my chicken is done?
The safest way is to use a meat thermometer—the thickest part should read at least 165°F (74°C).
Can I add more veggies?
Definitely! Finely chopped bell peppers or mushrooms work great in the filling.
Troubleshooting Common Issues
- Filling Leaks Out: Make sure you seal the edges well with toothpicks and don’t overstuff.
- Chicken is Dry: Avoid overcooking; always check with a thermometer.
- Tough Chicken: Pound thicker parts of the breast for even cooking if needed.
Final Thoughts
This stuffed chicken breast recipe with cheese and spinach is sure to become a favorite in your meal rotation. It’s quick enough for busy nights but impressive enough for when you want something special. Enjoy every cheesy, flavorful bite!